Best Levain Cookie recipe ever

Name: Levain Cookieever
Prep time: 55 min
Cook time: 15 min
Total time: 70 min
Yield: 1 cookie
Cuisine: French
Ingredients: Butter 25g; White Sugar 8g; Brown Sugar 11g; Cake Flour 14g; All-purpose flour 29g; Salt 0.3g; Baking Soda 0.2g; Baking Powder 0.4g; Eggs 14g; Vanilla Extract a few drops; Chopped Walnuts 23g; Dark Chocolate (Couverture) 27g; Cranberries 14g; 

Full of goodness

by Hanbit Cho May 15, 2022

written by Hanbit Cho May 15, 2022

Levain Cookieever is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Levain cookie is a type of cookie that became popular at the Levain Bakery in New York. It is characterized by its massive size + soft interior. The original Levain is around 200g each but it felt a bit too large for me so I’ve reduced the size to around 150~160g.

Follow along with the 📝 recipes below👇🏾👇🏾

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Levain Cookieever

Rating: 5.0/5
( 1 voted )

Serves: 1 cookie Prep Time: 55 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Butter 25g
White Sugar 8g
Brown Sugar 11g
Cake Flour 14g
All-purpose flour 29g
Salt 0.3g
Baking Soda 0.2g
Baking Powder 0.4g
Eggs 14g
Vanilla Extract a few drops
Chopped Walnuts 23g
Dark Chocolate (Couverture) 27g
Cranberries 14g

Instructions

Lightly beat room temp butter.
Add white/brown sugar and mix.
Add room temp eggs gradually. (You can add vanilla extract at any point but let’s add it here)
Add the dry ingredients (cake flour/all-purpose flour/salt/baking soda/baking powder) and mix.
Just before the dry ingredients are mixed in fully, add in the chopped walnuts, dark chocolate, and cranberries. Mix well.
Pull everything together into a single dough and weigh out approx. 150g each.
Bake for 15mins at 180℃ (pre-heat oven to 180℃). Play around with the baking time (shorter/longer) to achieve the perfect texture – crisp outside, soft inside.

Notes

Storage:

Best served the same day. Can store in an air-tight container at room temp for 3~4 days (but it will lose the crispness outside)

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Recipe video

Enjoy

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Hanbit Cho

Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.

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